A free-wheeling American version of the humble Neapolitan pizza tops the crust with two forms of cooked rhubarb and reduced rhubarb syrup, then finishes the hot dessert with a scoop of ginger ice cream.
- Ginger Ice Cream
- Heavy (whipping) cream - 2 cups
- Half-and-half - 1/2 cup
- Egg Yolks - 8
- Sugar - 1-1/4 cups
- Ginger - 1/2 cup minced peeled
- Lemon zest - 1 tablespoon, minced (optional)
- Rhubarb Mush
- Rhubarb - Six 3/4-inch-thick stalks, coarsely chopped
- Sugar - 1/2 cup
- Water - 1 cup
- Blanched Rhubarb
- Water - 2 cups
- Sugar - 1 cup
- Rhubarb - Six 3/4-inch-thick stalks, cut into 1/4-inch-thick diagonal slices
- Pizza Dough - 8 oz
- Sugar - 3 tablespoons
- Cinnamon - 1 tablespoon, ground
To make the ice cream: In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with 1 cup of the sugar in a medium bowl until light and fluffy, 6 to 8 minutes. Slowly whisk some of the hot cream mixture into the egg yolks, then add the egg yolks to the hot cream mixture and cook over medium heat for 8 minutes, or until the mixture begins to boil and is thick enough to coat a spoon. Remove from heat, cover, and chill in the refrigerator. In a small saute pan or skillet over medium heat, cook the ginger and remaining 1/4 cup of sugar until the sugar has melted and the mixture has caramelized slightly, 8 to 10 minutes. Watch closely, as the mixture can burn easily. Remove from the stove and let cool for 30 minutes. Add the caramelized ginger to the chilled ice cream base. Freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.
To make the rhubarb mush: Place the rhubarb in a heavy, medium saute pan or skillet. Add the sugar and water and cook over medium-low heat until the rhubarb disintegrates and the mixture is a thick saucelike consistency, 12 to 15 minutes. Let cool.
To make the blanched rhubarb and syrup: In a medium saucepan, combine the water and sugar and bring to a boil. Add the sliced rhubarb and immediately remove from the heat. Let the rhubarb cool in the liquid. Using a slotted spoon, remove the rhubarb and place in a bowl. Place the liquid over high heat and cook to reduce to a syrupy consistency, 10 to 15 minutes. Set aside and keep warm.
Preheat the oven to 425 F. Grease 2 baking sheets. Divide the pizza dough into six balls and roll each one into a 6-inch-diameter circle. Place the circles on the prepared pans. Spread the rhubarb “mush” over the dough, leaving a 1/2-inch margin. Fan the sliced rhubarb over the sauce, overlapping the pieces slightly to create a radial design, leaving the 1/2-inch margin. The pizzas can be assembled several hours ahead of time and refrigerated; allow to come to room temperature for 30 minutes before baking. Bake on the floor or bottom shelf of the oven for 6 to 7 minutes, or until the crust is golden. Remove from the oven and brush the rhubarb syrup over the pizzas, including the crust.
To serve: Combine the sugar and cinnamon and dust the plates with the mixture. Place a pizza in the center of each and put a scoop of ginger ice cream in the center of each.